Pork fillet with fondue is a second dish to bring to the table during a refined dinner. Get already cut pork tenderloin medallions, otherwise ask your trusted butcher for a whole slice.
Then cut the fillet into medallions about 2 cm thick. Wrap them with a slice of bacon and sealed with kitchen string. In a hot pan, brown the meat with a drizzle of oil, about 3 minutes per side.
Keep the medallions warm, then prepare the fondue. Heat the cream in a saucepan and gently melt the Taleggio cheese into small pieces.
Garnish the meat with the fondue and serve immediately.
